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Sunday, March 6, 2011

Creamy Garlic Chicken Stew

We're talkin' about comfort food tonight. We are sitting down to big bowls of chicken stew. Filled with veggies, chicken and flat dumplings, this stew tastes as good as it looks!

This is the second of four new Philly Cooking Cremes that I'm testing for my House Party reviews. Since my first recipe, Santa Fe Lasagna, turned out to be a big hit, I had high hopes for the Creamy Garlic Chicken Stew. I think that they have a hit on their hands with these cooking cremes. The Savory Garlic Cooking Creme is very good. It has a mild garlic flavor to it, not overpowering at all. The cooking creme helped to make the stew really creamy.

Poach chicken breasts; remove from water and cool. Chop chicken into bite-sized pieces.

In a large frying pan, heat butter and olive oil. Add carrots, celery and mushrooms. Sprinkle in poultry seasoning, black pepper and bay leaves. Cook over medium heat until the carrots are fork tender.

Add flour. Stir to completely cover the vegetables with the flour.

Carefully stir in the chicken broth, stirring until the broth is creamy with no lumps of flour showing. Stir in the tub of Philly Savory Garlic Cooking Creme. Continue stirring until the broth is creamy with no lumps in it.

Add chicken and green beans to the pan. Cover and cook 15 minutes over medium heat. The broth will start to thicken.

Remove half of the flat dumplings from the box. Put the remaining dumplings back into the freezer for a later use. Cut each dumpling strip in half. Drop four dumplings at a time into the stew, stirring well after every set of dumplings has been added. Put the lid back on the pot and continue cooking for 12 - 15 minutes. Stir frequently.